Carrot cake cupcakes
- Sarah Cook
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Makes 12
Easy
Prep: 30 mins
Cook: 22 mins
A star rating of 4.7 out of 5.387 ratingsRate
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This crowd-pleasing recipe turns an afternoon tea classic into dainty cupcakes. Top mini carrot cakes with a generous layer of soft cheese frosting, then enjoy with a cuppa.
Freezable (un-iced)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g light muscovado sugar
-
100g wholemeal self-raising flour
-
100g self-raising flour
-
1 tsp bicarbonate of soda
-
2 tsp mixed spice
-
1 orange
zested
-
2 eggs
-
150ml sunflower oil
-
200g carrots
grated
-
orange coloured sprinkles
to decorate
For the icing
-
100g butter
softened
-
300g soft cheese
-
100g icing sugar
sifted
-
1 tsp vanilla extract
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Nutrition: per serving
-
kcal442
-
fat32g
-
saturates14g
-
carbs38g
-
sugars26g
-
fibre2g
-
protein4g
-
salt0.7g
low
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.
-
step 2
In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
-
step 3
Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
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step 4
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.
-
step 5
Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Recipe from Good Food magazine, May 2010
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A star rating of 4.7 out of 5.387 ratings
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